Boursin bagel bake
- Janine Ratcliffe
Published: December 3, 2019 at 2:22 PM
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Serves 6-8
Easy
Total time: 50 mins
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Raise your brunch game with our savoury take on a bread and butter pud, layered with garlicky cheese and chunky pieces of ham
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Ingredients
Nutrition
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6 eggs
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200ml whole milk
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100ml single cream
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2 x 125g tubs Boursin Velvety Garlic & Herbs
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200g thick-cut ham
fat trimmed, diced
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4 spring onions
finely chopped
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6 bagels
split
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for the dish butter
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chopped to make 2 tbsp chives
Nutrition: per serving
- kcal449
- fat22.4g
- saturates12.3g
- carbs39.7g
- sugars5.5g
- fibre2.1g
- protein21g
- salt1.9g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4.
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step 2
Whisk the eggs, milk and cream, and season well.
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step 3
Mix 1½ tubs of the Boursin with the ham and spring onions, then use to sandwich together the bagels. Cut these in half to create semi-circles. Dip the bagel halves into the egg, soaking them well, then put upside-down into a large, round, buttered baking dish. Pour the rest of the egg mixture over and leave to soak for 20 minutes. Just before baking, flip over the bagels so they’re top-side up, spoon over little blobs of the remaining Boursin, then bake for 25-30 mins or until just set and golden. Sprinkle with chopped chives and serve warm.
Check out how to make this bagel bake with our quick video...
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Check out more ideas with bagels here...
Authors
Janine RatcliffeFood director
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